Adam Allison of SuperFarm on Room Temperature Butter and Southern Food

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Forks up, Phoenix! Chow Bella and Roosevelt Row present the seventh annual Pie Social at 2 p.m. on Saturday, November 19, at the Bioscience High School at 512 East Pierce Street. We've got an all-star lineup of bakers making pies for you to taste, and from now till Pie Social, we'll introduce them to you, one by one.

Today, Adam Allison of SuperFarm

Adam Allison attended and graduated from Le Cordon Bleu in Scottsdale before going on to be chef and owner of the food trucks frank. and United Steaks of Cheese. Currently, he's the chef of the SuperFarm SuperTruck, and a co-owner and executive chef for Chaco Flaco drink mixes.

What is the first dish you remember fixing yourself at home?

Peanut butter and jelly sandwich.

What is the one thing you always had in your kitchen growing up?

Room-temperature butter.

What are five essentials in your home kitchen today?

  • Kosher salt
  • Boos cutting board
  • Sharp knives
  • Eggs
  • My dogs Ramsay and Pnut to get the scraps that fall on the floor

What is a memorable dish from your childhood and the back story?

My family is from Chattanooga, Tennessee. So I grew up on all the great Southern food. When we would stay at my grandmother's house, she always made the best breakfasts. Homemade biscuits and gravy, where the secret ingredient for the gravy was the days-before bacon grease she kept in a coffee mug by the stove. Also a slice of salty country ham and eggs. I would watch her make it, and she'd always show me how to make the gravy. Definitely wasn't the healthiest breakfast, but I can still smell it to this day.

Who inspired you to become a chef and why?

Growing up, food was about family. I love the idea that you can create something that brings people together, creates good memories, as well as something people enjoy. That's the only job off the top of my head that you can do that. Also the creative aspect of it is something that's enjoyable [and] never gets old, and I was never that great as a musician.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.